A long beloved refreshment for cacao plantation workers—albeit previously underused part of the cacao fruit—the nutritional powerhouse cacao pulp is making its way to US supermarket shelves in smoothie form.
Testing the consumer liking of a new product may be an overrated idea that ‘breeds mediocrity’ and means products fail to differentiate themselves against the competition, according to David Howlett of MMR Research.
Despite becoming “a bit of an elephant in the room”, indulgence still plays a large part in decision-making processes at retail level, the creator of new British milkshake brand, Mr Sherick's, has claimed.
RPC is capturing increasing numbers of food manufacturers that are switching to plastic packaging from other materials - and not just for lightweighting - the company claimed at its press conference last week.
Chocolate makers seeking to leverage sales through health-positioned products could find a fresh direction with new research from the UK suggesting cocoa drinks rich in flavanols could help consumers do maths.
Herculean efforts are required by the global chocolate industry to
ensure that sourced cocoa supplies are not linked to exploited or
trafficked child labour, underlines labour watchdog International
Labor Rights Forum.
The wave of health and wellness comes ashore for chocolate makers,
with latest figures from Mintel showing the fresh healthier image
for dark chocolate has brought a much-need, and strident, upward
shift in sales for 2007.
New outsourcing contracts for industrial cocoa from new and
existing chocolate makers boost volume growth for cocoa supplier
Barry Callebaut, helping to offset harmful exchange rates, energy
prices and inflation.
The future of research into the potential health benefits of cocoa
should focus on the mechanisms and active compounds, with well
defined clinical trials key to this burgeoning segment, says a new
review by Nestlé.
A new aerated chocolate ingredient claims to allow manufacturers of
baked and dairy goods to cut costs and calories by reducing the
total amount of chocolate in their products without affecting taste
or visual appeal.
Leading cocoa producer Barry Callebaut has discovered the specific
bacteria responsible for flavour creation during extensive research
into cocoa bean fermentation - enabling the company to produce
better quality chocolate in the...
Chocolate giant Mars has filed a lawsuit against Natraceutical,
alleging that the Spanish company is infringing its patents on
polyphenol-rich cocoa extracts by selling CocoanOX extracts in the
With Easter fast approaching, UK based gift service Gourmet Games
has devised a new way to combine the consumer trend for single
origin, health-boosting chocolate with novelty confectionery for
the holiday season.
UK retailer Waitrose has become the latest store to target the
mounting number of ethically-minded consumers this Christmas with a
new range of Fairtrade chocolates hitting shelves in time for the
festive shopping spree.
Barry Callebaut has produced a new website entirely devoted to
promoting the nutritional benefits of cocoa in an effort to
counteract the increasingly unhealthy image of chocolate products
and their unpopularity in a health-conscious...
The International Cocoa Organisation (ICCO) has revised its gloomy
cocoa estimate of a 5,000 tonne deficit to predict a global surplus
of 80,000 tonnes of cocoa in the coming year, assuring
manufacturers of a steady supply.